Low Carb Coconut Caramel Loaf Cake
Dense, moist almond butter and cauliflower rice loaf with pumpkin puree, topped with a rich keto caramel sauce made from reduced coconut milk and Swerve sweetener, finished with toasted shredded coconut. Sugar-free and grain-free for low-carb diets.
Ingredients
- ¾ cup almond butter, no sugar added
- 2 large eggs
- 1 cup cauliflower, riced
- 2 tablespoons coconut flour
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ¾ cup Swerve brown sugar sweetener
- ½ cup pumpkin puree, pure pumpkin
- ¼ cup coconut, shredded unsweetened
- ½ cup Swerve brown sugar sweetener
- 1 can coconut milk
Instructions
- 1
Preheat oven to 350°F. Spray a loaf pan with nonstick cooking spray.
- 2
In a large mixing bowl, beat eggs, then mix in almond butter, vanilla extract, pumpkin puree, and cauliflower rice.
- 3
In a separate bowl, combine coconut flour, baking soda, and Swerve brown sugar sweetener.
- 4
Add dry ingredients to wet ingredients and combine well.
- 5
Spoon batter into prepared loaf pan.
- 6
Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- 7
While cake bakes, make caramel sauce. Add coconut milk and Swerve brown sugar sweetener to a small saucepan and whisk together.
- 8
Bring coconut milk mixture to a simmer and cook for 30-40 minutes, stirring occasionally, until mixture thickens and reduces to half the original volume.
- 9
Remove from heat and let cool slightly.
- 10
In a dry skillet, toast shredded coconut over medium heat, stirring constantly, until golden. Transfer to paper towel to cool.
- 11
Remove cake from oven and cool completely.
- 12
Turn cooled cake onto serving plate.
- 13
Drizzle caramel sauce over top and sprinkle toasted coconut over sauce.
- 14
Slice and serve. Store leftover sauce separately in refrigerator.
Tips
Check cake at 45 minutes; if center jiggles, bake longer until toothpick comes out clean.
Stir toasted coconut constantly to prevent burning.
Leftover caramel sauce may harden when refrigerated but can be reheated in microwave to restore consistency.
Good to Know
Store leftovers in airtight container or cover with plastic wrap for a few days.
Bake cake fully, cool, and refrigerate. Caramel sauce keeps refrigerated separately for several days.
Slice at room temperature. Drizzle with warm or room-temperature caramel sauce and toasted coconut.
Common Mistakes
Do not skip stirring the toasted coconut constantly to avoid burnt flavor.
Do not underbake; insert toothpick in center to ensure it comes out clean to avoid gummy texture.
Do not skip the full caramel reduction time to avoid thin, runny sauce.